For the cream cheese frosting

Directions

1Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.

2In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

3To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.

Notes

Tips

Expert Tips

"When my mom first came to the United States from Hong Kong, she didn’t know a lick of English and spent much of her time at home, keeping busy in the kitchen. Fortunately, sharing good food needs no language, and she made friends quickly through her crispy egg rolls and savory fried rice. In return, her neighbors would teach her American classics like this recipe for Carrot Cake. And after 30 years, the recipe has only changed slightly and has become a family favorite as long as I can remember."
- Toss the carrots with the flour, before combining with other ingredients – makes for a better distribution of the carrots throughout the cake.
- I recommend using a medium grate for shredding carrots.
- Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture.
- Run whisk through powdered sugar, to make sure lumps are removed.
- Could bake in a 15x10x1-inch pan – for bars; more servings - 36